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While I was at Sanko getting the ingredients for dashi I saw that they had fresh Shimeji mushrooms. I have been able to find shiitake and enoki mushrooms at local grocery stores but not shimeji. I quickly picked up a package. This was a tasty miso soup.

Directions:
1. Bring the dashi, shimeji and aburage to a boil in a small sauce pan.
2. Remove from heat.
3. Add the dill.
4. Dissolve the miso with some of the heated dashi in a separate bowl. (We do not want to boil the miso as it will not taste as good.)
5. Add the miso back to the soup.
6. Pour the soup into a bowl.

5
comments:

Hooray! I'm always so happy when someone comes up with an ingredient that's completely new to me. As the event goes on longer and longer, it happens less often. (Which is not all bad; it means I'm learning a lot. I hope everyone else is too!) But this type of mushroom is completely new to me. Thanks for participating and sharing something new.

They did not really have a strong flavour but they had a nice meaty texture. I liked them and I look forward to further experimenting with them. That sounds like a tasty test though... I will have to get all three of them (Shitake, Enoki and Shimeji) and compare them at the same time.

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I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.